BAKE 'TIL YOU MAKE IT

Pro tips for perfect results every time

- Amber Bramble

The golden rules of breadmaking

Christopher The, pastry chef and founder of Black Star Pastry, shares how to achieve flavoursome loaves that rise to the challenge!

USE GOOD QUALITY SINGLE-ORIGIN FLOUR

Flour has the biggest influence on the final flavour of your loaf. Generic flours are sourced from different regions with different protein contents and are blended to ensure the resultant flour performs with predictable results. The milling process is done as quickly as possible to keep the final price down. The flavour of breads made from these flours is often uninteresting, with few distinguishing characteristics.

Single-origin bread flour (also called baker's flour or strong flour) comes from wheat from the same farm, ensuring the flavour from the distinct terroir of the region is preserved. This is especially desirable when you know that the farmer who grows your wheat takes special care to grow a quality product.

HOLD BACK THE WATER